2. What does the egg have to pass through to get coated in white membrane?
(a) An oviduct.
(b) The kidney.
(c) The intestines.
(d) A vein.

3. What kind of vitamin do fish and shellfish contain?
(a) Vitamin A.
(b) Vitamin D.
(c) Vitamin B.
(d) Vitamin C.

4. Which of the following depends on the flavor of the cheese?
(a) The breeding of the animal.
(b) The age of the animal.
(c) The climate of the country.
(d) The milk's exposure to light.

5. What is the best way to cook thin fish?
(a) Frying.
(b) Roasting.
(c) Baking.
(d) Grilling.

6. What part of the lobster is often added to lobster sauce?
(a) Lobster shell.
(b) Lobster blood.
(c) Lobster brain.
(d) Lobster eggs.

7. What continent does yogurt originate from?
(a) Australasia.
(b) Europe.
(c) Africa.
(d) Asia.

8. What sense does vitamin A help with?
(a) Touch.
(b) Sound.
(c) Hearing.
(d) Sight.

9. What kind of container does canned meat have to be canned in?
(a) A perspiring container.
(b) A dry container.
(c) A ventilated container.
(d) An airtight container.

10. What is key to cooking good custards?
(a) A patient attitude.
(b) A low temperature.
(c) A high temperature.
(d) A sense of fun.

11. What is an egg's shell formed from?
(a) Bone marrow and ligaments.
(b) Minerals and lactic acid.
(c) Calcuim carbonate and protein.
(d) Whitish membrane and protein cells.

12. Which of the following is an example of a starchy tuber?
(a) A tomato.
(b) An egg plant.
(c) A potato.
(d) A grape fruit.

13. What creates buttermilk?
(a) Slighty sweetened melted butter.
(b) The watery portion of cream.
(c) Whipped cream mixed with milk.
(d) Butter mixed in with milk.

14. What does the lactic acid in cheese convert sugar to?
(a) Acid.
(b) Crystals.
(c) Salt.
(d) Mold.

15. Which of the following products is a fruit?
(a) A beetroot.
(b) A squash.
(c) A carrot.
(d) A yam.